Tagged Questions

I will be preparing a stir-fry entree, served with rice, consisting of:
Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime).
Red and yellow bell peppers, carrots, ...

I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about flavor extracts to apply the same logic.
...

I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements the steaks as nicely as red wine would ...

Cobbler filling is simple - strawberries, rhubarb, splenda (sucralose) and some orange zest. Are there any other spices or ingredients that would work well with the artificial sweetener and amplify or ...

It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline.
Are there some easy, logical rules to follow? ...

I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particular cheese, or does it not particularly ...

I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing?
I am guessing that because pork knuckles are fatty, the sauce should tend to be sour or pepper-ish to balance ...

One of my favorite dishes is steak tartare with fried bread, garlic, capers, beets and raw egg yolk. I would like to try chicken tartare (food safety issues aside - I'm aware of the risks); however, I ...

In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish.
For this question I would like to ...

I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...

On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following.
About a year ago I found this great recipe for Ostrich Fillet, which is basically flash fried in ...

I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it ...

I really love cooking the "main feature" of a meal... I love doing the meat - steak, chicken breasts, you name it, I love it.
But when it comes to making the rest of the meal, I always draw a blank. ...

I am no sommelier, however I understand that while drinking or tasting wines a suitable matching food-stuff (be it a cheese, herb, etc) should be paired to fully engage the drink.
Is there a similar ...